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Raisin tree clear juice and preparing method thereof

A technology for jujube and fruit juice, which is applied in the field of clarified juice of jujube and its preparation, can solve the problem of no clarified juice of jujube, and achieves the effects of dynamic flexibility and improved yield.

Inactive Publication Date: 2009-10-07
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no literature report on the preparation of jujube clarified juice

Method used

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  • Raisin tree clear juice and preparing method thereof

Examples

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Effect test

Embodiment 1

[0032]Example 1: Take 1 kg of fresh jujube, wash it with water, heat it with steam to 90° C., and blanch it for 3 minutes; then break it with a crusher, add 0.05% by mass of ascorbic acid solution to protect the color, and produce fruit pulp; The mass ratio of pulp to water is 1:6, add cold water to cool down to 50°C, use citric acid to adjust the pH of the pulp to 3, add 4g of pectinase to enzymatically hydrolyze for 2 hours; use a juicer to squeeze twice, the first After the first juicing, mix the pomace evenly and loosen, then add 2 times the amount of water, soak for 1 hour and then squeeze, and combine the juice; the squeezed juice is then filtered with a filter cloth of 120-250 mesh; add 0.4g chitosan, mix After standing still for 50 minutes, remove impurities by centrifugation at 5000r / min; 50°C rotary thin film evaporator vacuum concentrates to a soluble solid content of 65%; cools the steam, and recovers the aromatic substances from the oil-water separator, and puts th...

Embodiment 2

[0033] Example 2: Take 1 kg of jujubes with fruits preserved in polyethylene plastic in the cold storage, add a concentration of 0.5 mg / L ozone solution to clean, then rinse with clean water, and scald with hot water at 85°C for 4 minutes; at the same time, add mass percentage Protect the color of 0.1% citric acid solution, then crush it with a crusher to produce fruit pulp; quickly add cold water to the fruit pulp according to the ratio of pulp and water 1:7 to cool down to 55°C, and then add pectin compound enzyme Carry out enzymatic hydrolysis, add citric acid to adjust the pH=4 of the fruit pulp, add pectin compound enzyme according to the mass ratio, wherein the consumption of pectinase is 0.3%, cellulase 0.03%, hemicellulase 0.01%, amylase 0.01% %, glucosidase 0.01%; enzymolysis time 1h ~ 8h, stirring slowly during the enzymatic treatment, after the end of enzymolysis, heat the puree to 80°C, keep the time 2min inactivate the enzyme; use a juicer to squeeze the juice, Sq...

Embodiment 3

[0034] Example 3: Take 1 kg of natural dried jujube, add a solution of 0.03% potassium permanganate to wash it, then rinse it with clean water, quickly heat up the rinsed jujube to 90°C, and blanch it for 4 minutes; add The mass percentage is 0.1% citric acid solution for color protection, and then crushed with a crusher to produce fruit pulp; quickly add cold water to the fruit pulp according to the ratio of pulp and water 1:9 to cool down to 45°C, and citric acid adjusts the pulp The pH of the jujube is 4, and then add pectinase according to the ratio of 0.4g per 100g of jujube, and enzymolyze it for 2 hours; use a juicer to squeeze the juice out, squeeze it in 3 times, after the first juice, the pomace Mix well and loosen, then add 1 times the amount of water, soak for 0.3h, squeeze twice, and combine the juice; the squeezed juice is filtered with a sieve plate with a pore size of about 50 mesh, and chitosan solution is added in an amount of 0.3g / L, and stirred Mix well and...

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Abstract

The invention discloses raisin tree clear juice and a preparing method thereof. The preparing method comprises the following steps of: selecting raw material, treating after picking, washing, removingimpurity, blanching, crushing, hydrolyzing by enzyme, inactivating enzyme, juicing, rough filtering, clearing, fine filtering, removing peculiar smell, concentrating, recovering aromatic substance, sterilizing, canning and sealing. The clear juice is light yellow and has aroma and flavor peculiar to raisin tree fruit, being clear and transparent; the ingredients of the juice include 40 percent to70 percent of sugar, 0 to 20 percent of protein and amino acid, 0 to 4 percent of fat, 5 percent to 20 percent of organic acid, 0 to 2 percent of vitamin, 0 to 10 percent of flavone and the like. Thejuice and the method have the following advantages: (1) original color, armor, flavor, nutrient substance and functional component of raisin tree are kept; (2) the application of enzyme technology inthe preparing process improves the juice yield rate greatly; and (3) the preparing process has dynamic flexibility and can be timely adjusted according to production conditions and quality requirement of the product.

Description

technical field [0001] The invention belongs to the field of food fruit juice processing technology and products, in particular to clarified jujube fruit juice and a preparation method thereof. Background technique [0002] Hovenia acerba Lindl (Hovenia acerba Lindl) and Hovenia dulcis Thunb (Hovenia dulcis Thunb) are plants of the genus Jujube in the family Rhamnaceae, which are distributed in many provinces across the country. They are very precious fruit trees with both medicinal and edible properties. The reddish-brown fruit stalk of the bend is as sweet as a jujube, hence the name "guai jujube". [0003] Guaizi, also known as golden hook pear, sweet midnight, Wanwei fruit, Wanzi fruit, golden fruit, golden hook, chicken distance, wood honey, pear jujube, wolfberry and so on. It is extremely nutritious, rich in sucrose, glucose, fructose, organic acids, multivitamins, 18 essential amino acids, iron, phosphorus, calcium, copper, manganese, zinc and other nutritional trac...

Claims

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Application Information

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IPC IPC(8): A23L2/06A23L2/84A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 张存莉兰光雷中锋王家龙杨质瑾赵晓野赵英
Owner NORTHWEST A & F UNIV
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